Rice with stew in a slow cooker. Pilaf in a slow cooker with stew Rice porridge with stew in a slow cooker

When there is no time to stand at the stove and cook something special for your family, you can use the slow cooker, this assistant does the work without supervision. Today I want to offer you to cook pilaf with stew in a slow cooker.

Cooking such pilaf is a real pleasure, and how delicious it turns out ... You can lick your fingers! Stew, of course, you need to choose the best, stew would be an excellent option home cooking. I often cook beef stew pilaf, it turns out great. Spices in pilaf can be added to taste, it would be nice to serve a fresh vegetable salad or homemade pickles as a side dish for such pilaf.

Prepare all the products on the list, choose your favorite rice, I have Basmati rice, and also prepare a delicious stew.

Peel one large carrot and a large onion, wash and dry the vegetables. Cut the onion into cubes, cut the carrot into large bars.

Prepare the stew - uncork a half-liter jar. Fat can be omitted if desired, I use it.

Warm up in a multicooker bowl vegetable oil- "Frying" mode. Transfer carrots and onions to a bowl, fry for 6-8 minutes.

Add the stew pieces to the bowl along with a little fat.

Pour one cup of rice into the multicooker bowl.

Pour two glasses of warm water, add salt and pepper to taste into the multicooker bowl, just keep in mind that the store-bought stew is quite salty, so take a sample from the stew before cooking. Wash the head of garlic and place in the center of the bowl. Also throw a handful of barberry, but you can still add spices to taste. Place the bowl in the slow cooker, select the "Porridge" mode - 1 hour.

Arrange pilaf with stew prepared in a slow cooker on plates and serve.

Good appetite!

Many people love delicious pilaf, as the combination of rice and meat is harmonious, together they are able to make a tasty and satisfying dish, and supplemented with spices and vegetables, they turn into a fragrant dish that can win the heart of any gourmet. However, most modern housewives do not have the opportunity to please loved ones with such a dish often, since its preparation takes a lot of time and effort. An alternative is rice with stew cooked in a slow cooker. Such a dish is prepared for a relatively short time, while the smart unit takes on most of the hassle. The hostess can simply load the ingredients into the multicooker bowl and do other things, just relax after work, chat with loved ones. However, to prepare this unpretentious dish, you need to know and take into account several points, only then its taste and appearance will meet the expectations of the cook.

Cooking features

Cooking in a slow cooker is always an easier task than cooking them on the stove. But this process also requires compliance with technology and knowledge of some subtleties. If you want to cook delicious rice with stew in a slow cooker, you need to know a few nuances in advance.

The quality of the stew will directly depend on how tasty the finished dish will turn out from it. Often in a jar of stew, the buyer finds veins, cartilage, skin, frozen jelly and very little of the meat itself. When purchasing stew at a price much lower than fresh pork or beef, you need to be prepared for the fact that canned food will not be of very high quality. Before buying, you should study the composition of canned meat. If they are made only from meat with the addition of salt and spices, they can be taken. But if the composition includes vegetable protein and other similar components, it is advisable to refuse the purchase. You should also pay attention to the expiration date of the product, the reputation of the manufacturer.
The result depends less on the rice variety, but still you need to choose it correctly too. If you want to get viscous rice porridge with stew, round-grain rice is ideal for you. If you want rice to remain fluffy, it is better to opt for long grain. If you pre-fried rice groats and only then pour water and boil, it will remain more crumbly.
To obtain the expected result, it is desirable to observe the correct cooking time for rice in a slow cooker. It depends on the type of product and the power of the multicooker. Usually white rice is cooked for a total of 20-30 minutes, steamed - 30-40 minutes, brown - from 40 to 50 minutes. Some devices have features that allow you to automatically determine the time required to cook certain dishes. Then it is enough to activate the desired program (usually it is called "Pilaf"), the timer does not need to be set.
Often, rice with stew is cooked with the addition of vegetables. The dish will be tastier if they are pre-fried. To fry foods in a slow cooker, use the "Frying" program, and in its absence, the "Baking" (or "Pie") program. The main program for cooking the dish is the one that is intended for cooking dishes from cereals. In different models of multicookers, it is called differently. Most often there are such names as "Rice", "Pilaf", "Krupa", "Porridge", "Buckwheat".
After the completion of the main program, rice is recommended to be left in the multicooker in the heating mode for about 15 minutes. During this time, he will have time to better soak in the aromas of meat, vegetables, spices.

There are several options for cooking rice with stew using a slow cooker. The choice of recipe depends on the gastronomic preferences of the cook and the availability of certain products in the house.

Rice with stew, onions and carrots in a slow cooker

rice - 100 g;
pork or beef stew - 0.2 kg;
onions - 100 g;
carrots - 100 g;
garlic - 2 cloves;
water - 0.2 l;
salt, seasoning for pilaf - to taste.

Cooking method:

Peel the garlic cloves. Finely chop them with a knife.
Free the onion from the husk, cut into medium-sized cubes.
Scrape, wash the carrots. Pat it dry with a napkin. Cut into medium-sized straws or thin quarters of circles.
Put the stew from the tin can on a plate. Remove excess fat, skins, veins. Mash the meat with a fork.
Rinse the rice to such an extent that the water flowing from it remains clean.
Boil water in a saucepan.
Pour oil into the multicooker bowl. Put onions, garlic and carrots in it.
Turn on the unit by using the "Frying" or "Baking" program.
After 5 minutes, stir the vegetables and add the stew to them. Fry it with vegetables for another 4 minutes.
Put rice. Salt it, season it. Fill with hot water. Change the program to one designed for cooking cereals. If the cooking time is not determined automatically, set the timer to 20-30 minutes depending on the type of rice used. If you poured rice not with hot water, but with cool water, then the cooking time should be set 5-10 minutes longer (depending on the power of the multicooker), as it will be required to heat the water.
After the end of the main program, leave the rice to sweat for 10-15 minutes in the heating mode.

This recipe for cooking rice with stew in a multicooker bowl is one of the simplest, it can be called a classic.

Rice with stew, potatoes and lentils in a slow cooker

rice - 100 g;
water - 0.4 l;
potatoes - 150 g;
lentils - 50 g;
poultry stew - 0.3 kg;
carrots - 150 g;
onions - 100 g;
salt, suneli hops - to taste;
fresh herbs - for serving;
refined vegetable oil - 30 ml.

Cooking method:

Rinse rice and lentils until clear water.
Peel the potatoes, cut into cubes about 1 cm in size or slightly larger.
Peel onions and carrots. Coarsely grate the carrots, finely chop the onion.
Put the stew on a plate, mash with a fork.
In the multicooker bowl, using the “Frying” or “Baking” program, heat the oil. Put onions and carrots in it, fry them for 5 minutes.
Add stew and suneli hops, salt. Cook the stew with vegetables without changing the program for 5 minutes.
Add rice, lentils and potatoes, stir. Fill with hot water. If using cold water, add 10 minutes more cooking time than indicated in the recipe.
Lower the lid, activate the "Rice" program or similar. If required, set the timer for 30-40 minutes, depending on the rice variety and the power of your unit.

After the completion of the main program, it is advisable to leave the dish in the heating mode for another 10-20 minutes. When serving, the dish does not hurt to sprinkle with finely chopped parsley.

Rice with mushrooms and stew in a slow cooker

rice - 0.2 kg;
fresh champignons - 0.25 kg;
stew - 0.3 kg;
water - 0.4 l;
onions - 150 g;
refined vegetable oil - 20 ml;
salt, black ground pepper - to taste.

Cooking method:

Wash the mushrooms, dry with a napkin. Cut them into slices.
Onion, freeing from the husk, cut into thin half rings.
Sort, rinse rice groats.
Put the stew in a bowl, cut it into small pieces with a fork or knife.
Pour oil into the multicooker container, put onions and mushrooms in it, fry them for 15 minutes, turning on the unit in frying or baking mode.
Add the stew and rice, salt and pepper, pour hot water over them.
Change the mode of operation of the multicooker by selecting the program "Cereals" or similar to it. Set the timer, if required, to 30 minutes. If using cool water, increase the cooking time by 10 minutes.
Wait for the beep signal about the end of the main program and let the dish sweat for another 10-20 minutes in the heating mode.

Rice with stew and mushrooms will appeal to lovers of forest gifts. It turns out nutritious and fragrant.

Rice with stew is an easy to prepare, but hearty and tasty dish. It will turn out even more appetizing and fragrant if cooked in a slow cooker. The help of a smart unit will greatly facilitate the task facing the cook.

Product matrix: 🥄 Some cooks recommend not to melt the fat along with the stew, but first put it in a multi-cooker bowl and fry onion and carrots on it. This does not affect the taste of the dish at all, but it is generally accepted that if you put the already prepared meat to the already fried onions and carrots, then the pilaf turns out to be more tender.

If the stew is not very fatty, you can add a little vegetable oil when frying vegetables so that they do not burn and remain juicy.

It is recommended to use stew for pilaf, in which there are practically no various additives. Beef stew is preferable to pork stew, because it contains almost no fat and veins, and it is usually much less fat. It turns out very tasty pilaf with homemade stew, which is prepared much faster and easier in a slow cooker than in a conventional saucepan. It is also impossible not to take into account the fact that homemade stew contains much more meat than canned food in stores.

My family and I try to take stew from Glavprodukt. My husband, having tried many types, believes that this one is the most authentic and delicious. If you like other manufacturers - write in the comments. It's so hard to find a good stew at the best price these days.

It is recommended to stew meat with the lid closed, and fry carrots and onions with the lid open. You can add a few chopped tomatoes to the vegetables, bell peppers or other ingredients: pilaf will only taste better.

You can use a set of spices for pilaf, sold ready-made in stores. If you wish, you can independently prepare a mixture for pilaf: it usually includes zira, barberry and turmeric. Many people like to add saffron and suneli hops to pilaf. Pilaf turns out to be very tasty if you add bay leaf to it to all traditional seasonings (it is placed in the multicooker bowl at the same time as rice).

To save even more time required for cooking pilaf, it is recommended to boil water in advance and pour boiling water over rice. Before cooking, rice is recommended to be sorted out so that it does not come across inclusions. It is very important to wash the rice several times so that clean water flows from it: only from the rice washed in this way does the pilaf turn out crumbly.

Some chefs, when preparing pilaf in a slow cooker, lay out the ingredients in several layers: for example, they first put half the vegetables, then half the rice and half the stew, and then repeat the procedure in the same order. If we take into account that pilaf cannot be stirred during cooking, then as a result the dish gets a richer taste. You can mix the dish only when it is laid out on plates.

If you suddenly run out of rice, you can cook pilaf with pearl barley stew, which boils better in a slow cooker and turns out much tastier than in a saucepan. Before cooking, barley is soaked for several hours.

Pilaf will turn out even tastier if, five minutes before it is ready, pour a few finely chopped garlic cloves into the slow cooker. Traditionally, a whole head of unpeeled garlic is inserted into pilaf, and stew pilaf is no exception to this rule, so those who like the taste of such pilaf and who like to eat stewed garlic afterwards can do just that.

Today I will tell you how to cook rice with stew in a slow cooker. The cooking process does not take much time, and the dish is perfect for a family lunch or dinner. This recipe uses beef stew, you can take chicken or pork stew.

Rice groats are more common on the table than others, as it makes tasty and nutritious meals which are quickly prepared. It is advisable to take steamed rice with long grains, then it will turn out crumbly.

Rice with stew can be served at the table as a second or independent dish if it was prepared for dinner. Canned meat contains a sufficient amount of fat, so rice is very satisfying. Therefore, to make the meal easier, I advise you to make a salad of fresh vegetables, for example, Beijing cabbage, onions and cucumbers, and you can season with low-fat sour cream or yogurt.

Ingredients for cooking rice with stew

Stew (beef) - 1 ban.
Carrot - 1 pc.
Long grain rice - 1 cup
Water - 2.5 stack.
Onion - 1 pc.
Ground nutmeg - 0.5 tsp
Garlic - 1 tooth.
Parsley - 2 wind.
Salt - to taste.

Peel off the skins of onions, carrots and garlic cloves. Chop the onion into small cubes, if desired, cut into half rings.

Grind the carrots into large or small strips, cut the garlic into small pieces.

The bottom of the multicooker does not need to be lubricated with anything, since the stew is fatty in itself. Place the vegetables, open the stew and break into pieces, lay out to the vegetables, do not mix.

Rinse rice thoroughly under a gentle stream of water, the liquid should not be cloudy.

Sprinkle rice cereal on top, do not stir.

Carefully pour water over the food, add ground nutmeg and salt to taste, close the slow cooker.

Turn on the “Rice” or “Pilaf” mode for 25 minutes, after the rice is ready, you can mix the mass until smooth.

In a hot or warm form, spread the rice with stew on plates and serve. Rinse fresh parsley with water, chop finely and sprinkle each serving, you can take other greens if desired. This dish goes well with bran bread, it is light and airy, unlike a white loaf. Bon Appetit!

Today's recipe is from the category of men's, summer camping or those on hastily. Pilaf with stew is a simple, but at the same time delicious dish, loved by many adults and children, I would say a lifesaver. If you always have a jar of stew in the refrigerator in case of fire, then the family will never be left without lunch or dinner.

Of course, not a festive option, but tasty, satisfying, and most importantly fast. I took steamed rice, any will do, I had pork stew. This recipe used a Philips HD 3039 multicooker, device power 960 W, bowl volume 4 liters.

For cooking, we need rice, stew, carrots, onions, salt, seasoning for pilaf and bay leaf.

We take the stew out of the jar, set aside the fat.

Fry grated carrots and chopped onions on this fat in a multicooker bowl, select the “Frying” mode for 5 minutes. Stir occasionally.

Then add the stew.

Pour in water, lay rice washed several times, bay leaf, spices and salt to taste. We close the lid, select the "Rice / Buckwheat" mode, press start. We do not open the multicooker until the sound signal.

Our pilaf with stew is ready. Bon Appetit!

webspoon.ru

Pilaf in a slow cooker. | Vkusest.com - Cooking at home

The summer season begins, thousands of citizens will go to their summer cottages to "plow and sow" in order to "reap the fruits" of their labor during the year. I would like to wish everyone good luck, favorable weather and a rich harvest.

Agree that eating right "in the field" is much more difficult, there is still not enough time for cooking. Owners of multicookers can not worry about what and how to cook? Our simple recipes cooking in a slow cooker will come to their aid.

A slow cooker will also be needed for those who plan to go to the sea with their family and want to eat homemade dishes.

Advice to the hostess: take a multicooker with you on a trip. While you swim and bask on the shore, the slow cooker will cook everything for you. A delicious hot meal will be ready for you when you arrive. At the right time, the multicooker will turn itself off and leave the dinner in the heating mode, and you will have to arrange it on plates.

For such cases, a simple recipe is suitable - delicious pilaf in a slow cooker with stew.

Ingredients:

Beef stew - 1 can;

Rice 3 multicups;

Olive oil (vegetable) 1 multicup;

Carrot - 2-3;

Onion 1-2;

Water 7 multicups;

Salt, black pepper, spices.

Cooking

Wash the rice thoroughly to clear water - this is the main advice in cooking delicious pilaf. Leave it in the water while you work on the vegetables.

Finely chop the onion, chop the carrot.

Pour vegetable oil into the bottom of the multicooker, turn on the timer for 30 minutes. Stew vegetables with an open lid until transparent, do not forget to stir with a special spoon to avoid damage to the surface of the multicooker.

Put the rice on the stewed vegetables, mix, pour hot water from the kettle, salt to taste, pepper, add your favorite spices: a pinch of ground rosemary, cumin, coriander, close the lid and wait for the beep.

Open a can of stew, discard the fat with which it is filled. Why do we need extra calories? Put the meat in a slow cooker, mix gently.

Close the slow cooker and stew the pilaf for another 5 minutes.

When the ready signal sounds, the multicooker will automatically switch to keep warm mode. Now at any time you can cook a delicious hot dish - stew pilaf in a slow cooker.

The second way to cook pilaf with stew: the stew is placed immediately with rice - all that remains is to wait for the dish to be ready.

On the eve of the Great Holiday of Easter, I offer delicious culinary recipes: Easter cake, Easter cake, Easter eggs.

Bon appetit and Happy Holidays!

vkusest.com

An amazing recipe for rice with stew in a slow cooker

Nowadays, rice dishes are very common among housewives. And this is not surprising, because this cereal can be cooked with anything: rice porridge, pilaf, risotto, rice with vegetables, and so on.

Rice with stew in a slow cooker is one of the most delicious and healthy dishes, which today is in one of the first places.

Pilaf with stew in a slow cooker is very easy to prepare. In addition, you do not need certain skills to prepare the dish, because this dish is prepared in the same way as a regular traditional pilaf.

Only in this case it is not necessary to separate from the bone, cut and fry the meat. This recipe for cooking is simple and easy - you just need to add the stew to the rice and cook the dish.

This recipe will perfectly save busy housewives who are not used to being at the stove for a long time. By the way, porridge in a slow cooker turns out to be thick, not boiled, crumbly and surprisingly tasty. The juice and fat from the stew gives the rice a special taste and aroma, which cannot be said about meat or poultry.

As a result, the dish will turn out to be hearty, nutritious and appetizing.

You can serve rice with stew in a slow cooker not only for dinner, but also as lunch - in any case, it will fit perfectly into the diet. By the way, you can easily decorate a festive table with such a dish, which as a result will turn out to be warmer and more homely.

What is the dish usually served with?

Pilaf with stew in a slow cooker is a delicious dish that does not require additions. However, if you decide to still serve it on the table with additives, sauces and dressings, the dish goes well with:

Sour cream and soy sauce
Mayonnaise
Stewed vegetables
Pickled mushrooms and vegetables
homemade winter salads
Lecho, ketchup and adjika

If you wish, you can prepare any dressing: for example, cheese, mushroom, vegetable, and so on. Light salads dressed with oil or lemon juice are also great options.

Cooking method

To prepare a nutritious and tasty homemade pilaf, you need to prepare the products in advance.

It is important that the rice is long-grained, the stew is from natural meat, and the tomatoes are fresh, as tomato paste will give the finished dish a slightly different taste. After preparing the products, it will be possible to safely begin the cooking process.

Ingredients:

If desired, the finished dish can be sprinkled with finely chopped herbs and garnished with olives.

Step 1

The first step is to prepare the components included in the recipe: put the rice in a sieve and rinse under running water. Then let the water drain.

Step 2

Wash tomatoes and cut into small cubes. Do not pour out the juice from the tomato formed during the cutting process, as it will come in handy to give the dish juiciness.

Step 3

We shift the rice into the multi-bowl, then put the pre-chopped stew and vegetables. Important: onions and tomatoes do not require frying, as they will turn out delicious after cooking. Salt and pepper the ingredients.

Step 4

We put the kitchen appliance on the program "Croup" or "Pilaf" for 15 minutes. During this time, excess moisture and excessive juice will evaporate.

Then add 3 cups of water and set the time to 40 minutes, after which you will get a fragrant and tasty pilaf.

The finished dish can be lightly poured with oil and sprinkled with herbs. Serve rice porridge with the addition of stew, preferably hot, while it retains its juiciness and incredible taste.

recepti-vmultivarke.ru

Cooking rice with stew in a slow cooker

Recipes for slow cookers » Second course

Thinking about cooking dinner, but to make it quick and tasty? Try to cook rice with stew in a slow cooker, and this dish will forever remain in your book recipes. Here are some options for you.

Recipe for pilaf with stew in a slow cooker No. 1

Required products:

1 st. long grain rice;
1 can of stew;
2 tomatoes;
1 onion;
2 tbsp. water;
green onions, dill, parsley;
salt pepper.

Cooking:

Cut the tomatoes into cubes, chop the onion and herbs.
Put fat on the bottom of the multicooker bowl from a can of stew and lay all the ingredients in layers until the products run out, in the following order: stew, tomatoes, onions, herbs, rice.
Pour in water, add salt and pepper.
Turn on the multicooker on the "buckwheat" mode and cook until the end of the mode.
Put the pilaf on a dish, without violating the integrity of the layers.

Recipe number 2

Required products:

2 tbsp. round rice;
4 tbsp. water;
1 can of stew;
2 tomatoes;
1 onion;
salt pepper.

Cooking pilaf with stew:

Cut the tomatoes into cubes, chop the onion into half rings.
Turn on the "baking" mode and fry the onions and tomatoes with stew for 15 minutes.
Add rice, water, salt and pepper.
Turn on the “pilaf” mode and simmer for 1.5 hours.

Recipe number 3

Required products:

1 can of stew;
300 gr. rice
3 carrots;
3 onions;
600 ml of water;
salt pepper;
spices to taste.

Cooking:

Turn on the “Baking” mode on the multicooker for 40 minutes.
After 3 minutes, put the stew in the multicooker bowl and wait until it starts to fry.
Add chopped onion and fry for 5 minutes.
Add chopped carrots and fry for another 5 minutes.
Add rice, let it soak well with juice and turn off the “baking” mode.
Add water, salt, pepper and spices, turn on the “pilaf” mode and cook until the end of the mode.

The finished dish can be sprinkled with chopped herbs. Bon Appetit!